A Cup of Sumatran Perfection for Breakfast
Coffee from the Indonesian island of Sumatra is at the top of the coffee pyramid. It has that 
signature taste of Indonesian coffee, making it such an exotic treat for the coffee lover.
Why Sumatran Coffee?
Sumatra has its own coffee tradition, separate from much of the coffee produced in Java, other areas of Southeast Asia and the rest of the world. Coffee from Sumatra is special in the way that the coffee cherry is turned into a bean. Bucking the production methods of the coffee industry, small growers process Sumatran Arabica coffee in a way called wet hulling. Rather than using the large-scale factory set-ups, as you see with regular wet or dry processing, these growers rely on a simple pulping machine, which is normally shared amongst a community of small-scale farmers.
Wet hulling does not use chemicals to remove the mucilage fully immediately, as other techniques do. The pulping machine just removes the outer skin. Then the growers bag them and let them ferment for a day before washing away the mucilage 
leaving just the bean. After that, the coffee is partially dried and sold. This process from affects the coffee’s flavor considerably.
Out-Of-This-World Taste
The final product has low acidity with increased body. This is how Sumatran coffee gets its earthy, almost pungent taste. Often, wet-hulled coffee is
described as having a slightly funky profile. The appearance of the beans is also unusual as they are greener and after roasting, they are lighter in color. Wet-hulled coffee gets the best of the both the wet and dry coffee processing, being fruity and earthy simultaneously. You could say it does the impossible. This special flavor profile is not cooked up in a lab. This coffee comes from the ingenuity of organic, co-op based growers.
This is the coffee to wake you up, not because it is excessively strong, but because there is a little surprise with every cup.
Photos from Flickr